炎症饮食与老年女性整体认知功能和痴呆症发病的关系：女性健康倡议记忆研究。
The association between an inflammatory diet and global cognitive function and incident dementia in older women: The Women's Health Initiative Memory Study.
机构信息
Department of Social Sciences and Health Policy, Wake Forest School of Medicine, Winston-Salem, NC, USA.
Department of Biostatistical Sciences, Wake Forest School of Medicine, Winston-Salem, NC, USA.
出版信息
Alzheimers Dement. 2017 Nov;13(11):1187-1196. doi: 10.1016/j.jalz.2017.04.004. Epub 2017 May 19.
INTRODUCTION
The Mediterranean and Dietary Approaches to Stop Hypertension diets have been associated with lower dementia risk. We evaluated dietary inflammatory potential in relation to mild cognitive impairment (MCI)/dementia risk.
METHODS
Baseline food frequency questionnaires from n = 7085 women (aged 65-79 years) were used to calculate Dietary Inflammatory Index (DII) scores that were categorized into four groups. Cognitive function was evaluated annually, and MCI and all-cause dementia cases were adjudicated centrally. Mixed effect models evaluated cognitive decline on over time; Cox models evaluated the risk of MCI or dementia across DII groups.
RESULTS
Over an average of 9.7 years, there were 1081 incident cases of cognitive impairment. Higher DII scores were associated with greater cognitive decline and earlier onset of cognitive impairment. Adjusted hazard ratios (HRs) comparing lower (anti-inflammatory; group 1 referent) DII scores to the higher scores were group 2-HR: 1.01 (0.86-1.20); group 3-HR: 0.99 (0.82-1.18); and group 4-HR: 1.27 (1.06-1.52).
CONCLUSIONS
Diets with the highest pro-inflammatory potential were associated with higher risk of MCI or dementia.
简介
地中海饮食和得舒饮食（一种控制高血压的饮食模式）与较低的痴呆风险有关。我们评估了饮食炎症指数与轻度认知障碍（MCI）/痴呆风险的关系。
方法
从 n=7085 名年龄在 65-79 岁的女性的基线食物频率问卷中，计算出饮食炎症指数（DII）得分，并将其分为四组。认知功能每年评估一次，MCI 和所有原因痴呆病例均由中央机构裁决。混合效应模型评估了随时间的认知下降情况；Cox 模型评估了 DII 组之间的 MCI 或痴呆风险。
结果
在平均 9.7 年的时间里，有 1081 例认知障碍的新发病例。较高的 DII 得分与认知下降较大和认知障碍的早期发病有关。与较低（抗炎；第 1 组为参考）DII 得分相比，调整后的危险比（HRs）分别为组 2-HR：1.01（0.86-1.20）；组 3-HR：0.99（0.82-1.18）；和组 4-HR：1.27（1.06-1.52）。
结论
具有最高促炎潜力的饮食与 MCI 或痴呆的风险增加有关。
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